Restaurant POS and online ordering: counter, dining room and bar, with no commission. Sales, open checks, kitchen printing and payments in one.

Ring up the counter or the bar, or run the floor: seats, per-table service timers, split checks, discounts and comps with a manager’s OK, the cash drawer, GST/HST receipts, the kitchen display and kitchen tickets. Orders from your own online ordering page land on the same till — with no commission taken on any of them. The restaurant POS system underneath is RKP POS.

See the screens Talk to us

Pizzeria Brise-Lames, a demo pizzeria ordering page with its menu, cart and checkout, on a laptop and a phone

See it live: try the demo →

Pizzeria Brise-Lames is a fictional pizzeria running on EnAffaire. Build an order with sizes and toppings, and pay with a test card.

Built and tested on real restaurant till hardware in Atlantic Canada. Take cards on the card terminal you already have — the till records each payment against the check.

Two ways a restaurant or bar runs

One setting in the back office decides which one your till opens on. Shared seating you don’t assign — a food hall, a common dining area — counts as counter.

Counter Service

Takeout, pizzerias, cafés, bars, food courts

Ring it up, send it to the kitchen, take the payment
A counter board with a clock that starts the moment an order is ready
Online pickup orders arrive on the same till

Table Service

Dining rooms and bars with tables you seat and serve

The floor, table by table, with how long each has been seated
Service stages stamped as they happen, with alerts when a table is waiting
Seats on the check, and splits by seat, item or evenly

The screens

Captured from the EnAffaire till. Tap any screen to see it full size.

**The floor**Tables by section, each with how long it has been seated and the alert it is running — a drink order at 21 minutes, water, food. An online pickup order waits at the top.

**One table’s service**Seated, drinks, food, dessert, bill — each stage is time-stamped, and marked served with one tap.

**A dine-in check**Seat 1, seat 2 and shared items on one check. Every modifier and its charge sits on its line, and HST is worked out for you.

**Split the check**By seat, by item or evenly. Each share is paid on its own, and the shares always add up to the total.

**Counter service**The same menu with no table: ring it up, send it to the kitchen, take the payment.

**The kitchen display**Every ticket with its table, seats and age — late in red, due in orange, ready in green. The kitchen marks items as it starts them and bumps them as they go out.

**A cash receipt**Rendered by the same formatter the receipt printer uses: your GST/HST number, every line, the tax and the cash taken.

**Sales for the day**Net sales, tax and total taken; what was rung at the till and what came in online; and every check still open on the floor, kept out of the figures until it is paid.

**Options that know the size**Size and crust are required before it can be added. Two toppings are included; extras are priced for the size chosen.

**Every item, its own choices**How it’s cooked, what to add, what to hold, which side — the required choices have to be made before it goes on the check.

**Staff sign-in**Pick your name, enter your PIN. Server, manager and admin each see what their role allows.

**Counter or table service**One setting decides what the till opens on: the floor and table timers, or the counter.

**Kitchen and bar**Turn on the kitchen display, and choose which menu categories print at a bar printer instead of the kitchen.

Screens captured from the EnAffaire POS running a demonstration restaurant. Northwind Kitchen, its menu, its staff and its GST/HST number are fictional; prices, taxes and totals are computed by the software.

What the till does

Kitchen display, kitchen and bar tickets

Fired items show on the kitchen screen to be bumped as they go out, and print on the kitchen printer — online orders included. Drinks can print at the bar instead.

Cash, and the drawer that goes with it

The drawer opens on a cash sale and a cash refund. Opening it without a sale takes a reason, and the till keeps a record of every open.

Receipts with your GST/HST number

Every receipt carries your GST/HST registration number.

Staff PINs and manager approval

Each person signs in with their own PIN. Discounts and comps need a reason and a manager’s OK, and are applied before tax.

Online orders on the same till

Orders from your EnAffaire ordering page arrive on the till and go straight to the kitchen — no second tablet on the counter.

Sales reports and shift close-out

Sales reports, and end-of-shift X and Z reports with a cash count.

Local Atlantic support

Written here, supported here, in your time zone. When a terminal misbehaves in the middle of a Friday dinner rush, you are talking to the people who built the software — not a ticket queue several time zones away.

More than a cash register

A cash register rings up sales and holds the cash. The EnAffaire till does that too — and runs the rest of your restaurant or bar from the same screen.

A basic cash register

Rings up sales
Holds the cash
Prints a receipt

EnAffaire for Restaurants

Drives your cash drawer and receipt printer: the drawer opens on a cash sale, and every receipt carries your GST/HST number
Menu management: items, sizes and modifiers you edit yourself
Open checks by table and seat, split by seat, by item or evenly
Kitchen and bar printing, plus a kitchen display
Sales reports, and end-of-shift X and Z reports with a cash count
Card payments recorded against each check, on the card terminal and processor you already have
Local Atlantic support from the people who built it

Three plans. No commission on any of them.

Online ordering on its own, or the POS priced by how you serve, because a dining room genuinely takes more to run than a counter. Online ordering is included in every plan.

Online Ordering Only

Cloud-based: no till, no POS hardware

$49.99 CAD/mo

Your ordering page, built from a photo of your menu
Sizes, per-size toppings and combos priced correctly
Keeps the POS you already have
$0 setup · $0 commission

Counter Service

Takeout, pizzerias, cafés, food courts, shared seating

$59.99 CAD/mo

The POS, counter mode
Online ordering
Kitchen display & kitchen tickets
$0 setup · $0 commission

Table Service

Dining rooms with tables you seat and serve

$89.99 CAD/mo

Everything in Counter Service
Floor, seats & per-table service timers
Split checks by seat, item or evenly
$0 setup · $0 commission

Plus tax. Card processing is charged by your own payment processor, at your own rate.

Our offline guarantee (Counter and Table Service): if a sale rung on the till while your internet was down is ever lost, that month is free. We measure it ourselves, from our own logs, every month. How we measure it.

Lightspeed Restaurant Starter$89 CAD/mo, plus $40 CAD/mo per kitchen display screen
Toast Online Ordering~$75 USD/mo add-on (~$104 CAD), on top of a separate Toast POS plan
ChowNow$249–$449 USD/mo (~$345–$623 CAD), online ordering only, no POS

Competitor pricing as publicly listed: Lightspeed on 22 September 2026 (Canadian dollars, as published), Toast and ChowNow on 13 September 2026. Toast and ChowNow publish in US dollars; the Canadian figures are converted at the Bank of Canada rate for 11 September 2026, US$1.00 = C$1.3866. Plans and rates change — confirm current pricing with each company.

Included in every plan

Online ordering, from a photo of your menu

Photograph your printed menu and your ordering page comes back built — every size, every topping, every combo read straight off the page, no typing modifiers in by hand. Orders from it land on your till and in your kitchen.

Toppings priced per size, on one card

Pepperoni is $1.99 on a 9″, $2.99 on a 12″, $3.99 on a 16″ — one menu item, one topping list, three prices. No splitting the same menu into near-identical topping groups.

Draft, preview, publish

Edits land on a draft, not on your live menu. Preview it, compare it with what is published, then publish when it is right — no half-finished price change going out at the dinner rush.

Try it with your own menu

Send us your menu — a photo, a PDF, or a CSV — and we will build your order page on the real EnAffaire storefront so you can see it before you decide anything. No account, no card.

See an ordering page in action

Zio’s Pizza in Moncton is built out end to end — the full menu, the size-aware topping prices and the combos. Open it and price a 16″ the way a customer would.

Open the Zio’s menu

Keeping the POS you have?

Take the Online Ordering Only plan: it runs on its own, beside the till you already use, and orders print on a dedicated kitchen printer, so the two systems never fight over a ticket. Tell us how you run and we will tell you straight which setup fits.

Common questions

Is a POS system the same as a cash register?

A POS does everything a cash register does — the cash drawer, receipts and ringing up sales — plus menu management, reporting and card payments. On EnAffaire, sales and X and Z reports close out each shift, and every card payment is recorded against its check, on the card terminal and processor you already have.

Take payments with RKP

Use your own processor, or let RKP set you up, with local Atlantic support. It’s an option, never a requirement.

Talk to us about payments → · About RKP payment processing

Talk to us about your restaurant or bar

Tell us what you serve and how you serve it. We will tell you straight whether this fits. No card at this step.

Online ordering near you: Moncton · Dieppe · Saint John · Miramichi · Amherst · Kentville · Windsor